1 c  Rice
2 tb Butter (or double amount)
1    Bay leaf
1    Garlic clove
- thinly sliced
3    Thyme sprigs; -=OR=-
1 pn -Dried Thyme
2 lg Tomatoes; peeled, seeded
- and finely chopped
1 1/2 c  Cooked garbanzo beans
Salt and pepper; to taste
2 c  Water
Chopped parsley

RINSE THE RICE, cover with hot water, and set aside. Heat the butter in a
large pot and add the bay leaf, garlic and thyme. Add the tomatoes and cook
over medium heat, stirring frequently. Add the garbanzo beans and cook
until thickened, about 20 minutes. Drain the rice. Add the water to the
tomatoes and garbanzo beans and add the salt and pepper. Bring to a boil,
stir in the rice, cover and cook until the liquid is absorbed, about 7
minutes. Remove from the heat, cover the pilaf with a clean cloth, cover
with the pot lid and let stand for 30 minutes. Fluff with a fork and serve
garnished with parsley.